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The Usuba, whose name literally means “thin blade,” is the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edge lets chefs make precise cuts as well as slice through hard vegetables such as carrots. In Japan’s Kanto region (Tokyo), the Usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the Kamagata Usuba. Both styles cut in the same manner. The Usuba is used for Katsuramuki, a fundamental Japanese chefs’ technique to cut paper thin sheets of vegetables (like Daikon). The Usuba is also an ideal knife for fine dice, julienne and brunoise cuts. 

Sukenari Blue #2 Kamagata Usuba 210mm (8.2") Kasumi


SpecificationsStyle : UsubaLength : 210mm (8.2")Weight : 9.06 oz (257 g)Special Feature : KasumiBlade Steel Type : Blue #2 Carbon SteelHandle material : Ho (Magnolia) with Buffalo Horn Ferrule, Octagonal shapeHRC : 63Bevel Angle Ratio : 100/0 (Single...

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Nenohi Kaede Usuba225mm (8.8")


SpecificationsStyle : UsubaLength : 225mm (8.8")Weight : 8.48 ozSpecial Feature : KyomenBlade Steel Type : High Carbon Rust-Resistant SteelHandle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 61Bevel Angle Ratio : Single...

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Aritsugu Blue Steel 2 (Aoko) Betsuuchi Usuba 210mm (8.2")


SpecificationsStyle : UsubaLength : 210mm (8.2")Weight : 10.08 ozBlade Steel Type : Ao-ko (Blue Steel 2)Handle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 63-64Bevel Angle Ratio : Single bevelCover : This knife comes with...

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Tsukiji Masamoto White Steel Usuba 210mm (8.2") Nami Kasumi


Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife...

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